First eggs, now chicken

Maybe your store jacked up the price of tenderloins, but a quick google re the poultry market does not indicate any significant price change in recent months.

Not trying to sound like an a-hole but if you don't like the price, don't buy it. It's that simple. Find another substitute. Second piece of advice is you're purchasing tenderloins...probably the most expensive cut.

Here's how we get around that...go to Sam's (or Costco) and buy the big pack of boneless skinless breasts. Butterfly them in half (because they're so thick) and vacuum pack however many you need per meal. This is also the time that if you want just tenderloins, you can cut them out of the breast and freeze packs of them too.

There you go

As long as the tray of random cut pork chops stays dirt cheap, I can make do.

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As long as the tray of random cut pork chops stays dirt cheap, I can make do.

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Yep, love those. Picked up a big pack yesterday for $1.49 a pound.

There was a post somewhere on TD recently talking about the expected cost increase because of Helene. Apparently a lot of poultry factories were impacted.

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As long as the tray of random cut pork chops stays dirt cheap, I can make do.

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Been watching Gordon Ramsay's ultimate cooking classes on youtube and Britbox. I tried the sweet pepper pork chops this weekend and expect it will become a regular.

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Finally got that question resolved.

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Still trying to figure out why it crossed the road.

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Factory chicken breast is terrible…woody and tasteless

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You, too, cannot cook lol

I noticed everyone is recommending you buy boneless, skinless breasts in bulk and vac pac at Sam’s/Costco and butterfly them.
Several mention dry and boneless, no flavor.
I do butterfly them but slip a pieces of butter and half a piece of bacon in them. Put the breast back together and freeze. When you thaw, keep the breast closed and thaw in fridge. When ready to use stuff some herbs ( fresh if possible but dry works well too) in the middle with butter and/or uncooked half slice of bacon & garlic. Thyme, rosemary, basil, and cilantro are all excellent options. Season the breast on the outside with garlic, onion, freshly ground black pepper, and small amount of salt.
You can close the breast up with twine, but not absolutely necessary. Seal edges with a little bit of wet flour or not and sear the breast quickly on both sides. This should hold in the juices and add flavor. Add an acid like wine or lemon juice, little more butter.
Roast at 375 convection if possible for 35-40 minutes. Baste with chicken juices , butter, wine, lemon juice and or add small amount of chicken stock. You want to keep this covered. If you’re so inclined adding a large sweet onion in when first placing chicken in to roast.
This serves 2 and is plenty. I guarantee your chicken won’t be dry or tasteless.
You can add a can of cream of chicken, and or mushroom. If you do you’ll need a bit more basil, and cream of celery is good too. Add rice and you’ve got a very nice dish with gravy to serve. Deglaze your pan when adding cream soups and broths. You can stop with just the split breast with butter and herbs or take it as far as you want with this recipe by adding the soup and such. Can of mushroom pieces are a good add too.
Regardless how far you take this it’s not at all time consuming and you’re adding a gravy/wine sauce if you like. Only takes 4-5 minutes longer.
If minute rice use chicken broth instead of water, pepper, herbs, and green onion tops. Fast and pretty